material

Leather: 500g medium gluten flour, 6g Angel yeast, 280ml warm water (about 30-40 degrees), and fine sugar 15g.

Meat stuffing materials: 500g lean meat, scallion 1 root, mushroom 1/2 tsp white pepper 1 tsp salt, 25ml soy sauce, 20ml peanut oil, chicken essence 1 tsp, 50ml clear water (the stuffing depends on everyone's preference and what they want to eat.

working methods

1. Activate yeast: Pour dry yeast powder into warm water, let it melt and let it stand for 5 minutes.

2. Put the flour and fine sugar into a large basin and wipe the inner wall of the basin in the same direction until it is bright and non-sticky.

3. One hand slowly adds yeast water to the flour, and the other hand quickly grabs the flour into a floccule until yeast water is added. Here you need to feel the hardness of the dough. Generally, making steamed buns needs to be soft. If you feel that there is not enough water, you can continue to add it until it is suitable. )

4. Continue to knead the dough until there is no excess flour in the hands and pots, knead it into a smooth and even dough, and cover it with plastic wrap.

5. Summer fermentation: direct normal temperature fermentation. Fermentation in winter: prepare a steamer, put it on the steamer rack, inject an appropriate amount of water into the steamer rack (not allowed to pass through the steamer rack), control the water temperature at about 30-40 degrees, put the pot full of dough on the steamer rack, and the pot can't directly touch the water. Cover the steamer and wait for about 20 minutes.

6. During dough fermentation, prepare stuffing. Stir the lean meat into meat foam, put it into a large bowl, slowly inject a proper amount of water, and stir it quickly in the same direction with chopsticks to make the filling full of water and sticky; The stems of mushrooms were removed and soaked in Kamikiri granules, and the onions were chopped and put into a large bowl.

7. Add pepper, salt, soy sauce, peanut oil and chicken essence, and mix well by hand to make meat stuffing.

8. At this time, you can see that the dough has been fermented to twice its original size. Take out the dough, knead it until it is exhausted, knead it again, and repeat step 5 for secondary fermentation. (This step can also be omitted. )

9. Take out the fermented dough, knead it into long strips, knead it into small doses of the same size, roll it round and flatten it, and roll it into round dough.

10, put a dough flat on the palm of your left hand, put enough meat stuffing, pleat it with your right hand, and wrap it into buns. The interval is 10-20 minutes.

1 1. Coat the inner wall of the steaming tray with grease, and put the steamed bread on the steaming tray, leaving enough space to prevent the steamed bread from evaporating and sticking together.

12, put enough water in the steamer, put the steaming plate with steamed bread in the steamer and steam for 20 minutes. Don't eat steamed bread immediately, let it cover in the pot for 10 minutes before taking it out.